So you’re at your favorite Mexican food joint and you just ordered fajitas. Raise your hand if you get goosebumps when you hear that delicious sizzling tray making its way towards your table?
Come on now. I can’t be the only one who gets goosebumps from food? Wow. That explains so much.
Chicken fajitas have to be my very favorite Mexican restaurant dish to order but find they can be very hit and miss in the flavor department. And I like me some flavor. I also like me some tender chicken. Since I’m a freak of nature and am sure salmonella is lurking in my chicken waiting to kill me and my family I tend to overcook my grilled chicken. Like fatally overcook it. Ask my husband. We could use it as a doorstop. My nephew could use it to practice lacrosse. Kids need a new pencil eraser? My grilled chicken could stand in.
But I can crockpot some tender chicken. See how I turned “crockpot” into a verb? That’s how I roll. And I can crockpot some major flavor out of that chicken. (See what I did there?)
Need a prepare-and-go dinner that packs a punch? Read on for the Crockpot Chicken Fajitas recipe!
- 1 pound boneless skinless chicken tenderloins
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1/2 cup frozen white corn
- 1 can diced tomatoes, undrained
- 1 packet taco seasoning (or 1/4 cup homemade seasoning**)
- 1/4 cup butter (doesn’t need to be melted)
**Homemade Taco Seasoning
- 1 Tbs. chili powder
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (can be omitted if your family likes think mild…boring. I jest.)
- 1/2-1 tsp smoked paprika
- 1 tsp sea salt (less if using table salt!)
- 1 tsp black pepper
This is definitely a starter recipe as it can be adjusted one million and one ways to suit your preferences. This makes about 3 Tbs of seasoning (I use a little over 2 Tbs per 1 pound of meat) so I will often double it and keep it in the cupboard to have on hand.
- Add frozen chicken and butter to crockpot and sprinkle with taco seasoning.
- Add veggies and diced tomatoes on top of chicken.
- Cook on low for 6-8 hours or high for 4 hours. Shred chicken about an hour before serving to allow the meat to marinate in the juices.
- Serve with your choice of tortillas and toppings. My family loves a little dollop of sour cream and shredded cheese. You know. Like the locals eat it.
- That’s it. Seriously. That’s it.